- Black Pepper Flavored Miso Dipping Sauce
- Baked Apples with Miso and Seafood Stuffing
- Beef Negi Maki with Miso Mustard Sauce
(Serves 4)
| 4 Fuji apples, top and core removed |
| 1.4 oz. (40 g) maitake mushrooms |
| 1.4 oz. (40 g) mushrooms |
| 1.4 oz. (40 g) king oyster mushrooms |
| 6 medium-size shrimp, peeled and deveined |
| 2 medium-size scallops |
| butter |
| Miso Sauce |
| 1.8 oz. (50 g) Shiro Tamamiso |
| 4 Tbsp. (60 g) cream cheese |
| 5.6 oz. (160 g) Béchamel sauce |
| salt to taste |
| Shiro Tamamiso |
| 17.64 oz. (500 g) Marukome Premium White Miso |
| 3 Tbsp. (45 cc) mirin |
| 3 Tbsp. (45 cc) nikiri sake (sake heated to burn off alcohol) |
| 1.4 oz. (40 g) sugar |
| 5 egg yolks |
| Put all ingredients into a saucepan over low heat and beat well. |
| Béchamel sauce |
| 2 Tbsp. (30 g) butter |
| 1/2 c. (50 g) flour |
| 1 c. (250 cc) milk |
| Preparation |
| 1 Melt butter in a sauce pan and add flour. Mix well, using a wooden spoon. |
| 2 Add milk and continue stirring until smooth. |
- Preheat oven to 400 degrees F. (200C)
- 1. Mix all ingredients for "Miso Sauce" in a bowl.
- 2. Melt butter in a skillet and sauté all mushrooms, shrimp and scallops until cooked through.
- 3. Scoop out flesh of apples to create a stuffing cavity, leaving 1/2 in. (5 mm) thick flesh inside the skin all around. Fill each apple with mushroom/seafood mixture and top with Miso Sauce. Bake in oven for 15 minutes.
Seafood and mushroom mixture.
Filling apple cavity with the seafood
and mushroom mixture and topping
with Miso sauce.Marukome provides this recipe "as is," developed for Institutional use, with industry standard measurements and ingredients. This recipe has not been tested or adapted for home use and therefore Marukome does not make any representation as to the results by individual users.
